PORTUGAL WINE BAR AND GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make; Rice 50F, shell eggs 50F; ( - Cold Holding). Per person in charge items in cooler 1 hour. Items were above fill line and placed inside cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose out back.

Basic - Dead roaches on premises. Observed 8 dead roaches in glue trap. Person in charge disposed of dead roaches. Corrected On-Site

Basic - Food stored on floor. Water on floor of dry storage. Person in charge moved water to shelf. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Person in charge removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet rag under cutting board. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar.

Basic - Single-service articles improperly stored. Case of single service containers on floor in upstairs storage. Person in charge moved. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Sauces made yesterday not covered. Person in charge covered. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw chicken over raw pork. In the walk in cooler raw chicken over ready to eat sausage, beef. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stew in walk in cooler dated 9/6.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler Shrimp (60°F - Cold Holding); Clams (54°F - Cold Holding); Calimari (50°F - Cold Holding). Person in charge states has been in unit for 2 hours. Moved to walk in cooler. Person in charge voluntarily discarded calimari, Retemp of clams 43°F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide quatanery ammonium test strips during inspection. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetables and soup in walk in with no date mark. Person in charge date marked appropriately. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door by cooktop and at back door by stairs light visible underneath.

Basic - Food stored on floor. Bulk containers of salt, flour stored on floor in dry storage area. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall in dry storage area, hole in wall under sink in men's restroom. Person in charge states men's restroom is in process of remodeling.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink and at men's restroom, missing hand wash sign. Person in charge printed and posted during inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. At back door by cooktop, no self closing mechanism.